Read as much as you want on, anywhere and anytime, for just 99¢.

Gail Willett’s recipe for lentil nut loaf with red pepper sauce


Yields 4 servings

1 cup lentils, washed

2 cups water

1 large onion, chopped

1 cup mushrooms, chopped

2 tablespoons olive oil

1 cup ground nuts

1 cup breadcrumbs

1 tablespoon lemon juice

1 tablespoon soy sauce

Salt and black pepper to taste

1 tablespoon mixed herbs

Cook the lentils in water until soft, about a half-hour. Saute onions and mushrooms in oil until soft. Mix remaining ingredients with the mushrooms and onions. Saute for a few minutes. Place the mixture in a greased baking pan and bake at 350 degrees for 30 minutes.


1 tablespoon olive oil

1 clove garlic

1 roasted red pepper

3 tomatoes, chopped

Red pepper flakes (optional)

Heat oil in pan, add the garlic, and cook on medium heat. Saute for 3 to 4 minutes. Add the pepper and tomatoes. Cook until the mixture thickens. Serve hot or room temperature on Lentil Nut Loaf.

Adapted from recipes at Send comments to

Loading comments...
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of